This tasty dish features tender strips of fresh trout, lightly breaded and fried to golden perfection, served alongside a rich, creamy aioli.

Method

Step 1

Preheat the oven to 100°C/212°C/gas mark 1/4. To make the aïoli, place the egg yolks into a medium sized bowl and combine the sunflower oil and olive oil in a measuring jug. Whisk the salt, mustard, white wine vinegar and crushed garlic into the eggs. Lay a tea towel on the counter and place the bowl on top. Taking a whisk in one hand and the jug of oil in the other, gradually drip the oil onto the egg while whisking continuously; after a minute, they will begin to thicken. Do not rush or you will curdle the eggs. Any leftover aïoli will keep for a week covered in the fridge.

Step 2

Cut the trout lengthways, checking for bones. If you find some bones you can trim them off. Then cut each strip into three pieces, approximately 1 1/2 inches in length. Place the seasoned flour in a wide dish place the egg in another dish and finally the breadcrumbs in a third dish. Toss the trout strips in the flour first, shake off any excess, then dip in the beaten eggs and finally toss in the breadcrumbs until coated.

Step 3

Heat the oil in a deep-sided saucepan or a deep fat fryer until it reaches 200°C/390°F. Deep fry in batches, three to five at a time, until golden. Remove with a slotted spoon and place in the preheated oven to keep warm. When all the trout has been cooked, pile onto warmed plates and serve with the aïoli and a green salad.